chicken, noodle, & corn soup

(1 rating)
Recipe by
Nancy Allen
Wentzville, MO

The vermicelli gives this chinese-style soup an italian twist, but you can use egg noodles if you prefer.

(1 rating)
yield 4 servings
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For chicken, noodle, & corn soup

  • 1 lb
    boned chicken breasts, cut into strips
  • 5 c
    chicken stock
  • 1/2 c
    heavy cream
  • 3/4 c
    dried vermicelli
  • 1 Tbsp
    cornstarch
  • 3 Tbsp
    milk
  • 6 oz
    whole kernal corn
  • salt and pepper
  • finely chopped scallions, to garnish (optional)

How To Make chicken, noodle, & corn soup

  • 1
    Put the chicken strips, chicken stock, and heavy cream into a large saucepan and bring to a boil over a low heat. Reduce the heat slightly and simmer for about 20 minutes. Season the soup with salt and pepper to taste.
  • 2
    Meanwhile, cook the vermicelli in lightly salted boiling water for 10-12 minutes, until just tender. Drain the pasta and keep warm.
  • 3
    In a small bowl, mix together the cornstarch and milk to make a smooth paste. Stir the cornstarch paste into the soup until thickened. Add the corn and vermicelli to the pan and heat through.
  • 4
    Transfer the soup to a warm tureen or individual soup bowls, garnish with scallions, if desired, and serve immediately.

Categories & Tags for Chicken, Noodle, & Corn Soup:

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